Exam 2 Flashcards
1
Q
How long does it take for muscle to be converted to meat
A
up to 24 hours
2
Q
During and after slaughter process, what is the body trying to maintain
A
homoeostasis
3
Q
What is homeostasis controlled by?
A
Nervous and endocrine system
4
Q
What is immobilization?
A
The animal is rendered unconscious due to the disruption of nervous system
5
Q
What are the 3 methods for immobilization
A
Mechanical
Electrical
Chemical
6
Q
What is exsanguination?
A
Massive bleeding, severe compromise homeostasis
7
Q
What happens to blood pressure during exsanguination
A
Goes down
8
Q
What happens when blood pressure goes down? (3 things)
A
- Heart pumps faster
- Blood vessels in limbs constrict to increase blood pressure
- Forces blood to vital organs
9
Q
What is system is loss during exsanguination?
A
Circulatory system
10
Q
What happens when circulatory system is loss?
A
- Loss of transport system, nothing gets to/from the muscles
- Build up of lactic acid
11
Q
The muscle is shift from what type of metabolism to what type of metabolism
A
Aerobic metabolism to Anaerobic metabolism
12
Q
What happens during the metabolism shift
A
- Small stores of oxygen is lost quickly
- Aerobic metabolism fails
13
Q
What happens to pH during muscle to meat
A
Declines causing the build of lactic acid
14
Q
What is the most important changes in meat quality?
A
pH
15
Q
What happens during lost temperature control?
A
Heat production of the muscle increases
16
Q
What happens when heat production of the muscles increases
A
No circulatory system
Heat from body shutdown
Heat from metabolism causes muscle temp to go up
17
Q
What happens during rigor mortis? (3)
A
- Stiffening of the muscles
- Permanent actin/myosin cross bridging
- Can’t break without ATP
18
Q
What happens when rigor mortis is interrupted
A
Pre rigor chilling
19
Q
What happens during Pre rigor chilling
A
Muscle is frozen before rigor
20
Q
What happens when muscle is thawed?
A
Massive Ca+ dump
21
Q
Short sarcomere equals what?
A
Tough meat
22
Q
What is PSE
A
Pale, Soft and Exudative
23
Q
What causes PSE in Biochemical stand point
A
Acute stress
24
Q
What causes acute stress
A
- Within hours of slaughter
- Cause temp and pH variations from normal
25
What animal are common for PSE
Pork and Turkey - white muscle fiber
26
PSE in a metabolism standpoint prior to slaughter
- Increase heart rate and temperature
- ATP depleted
- Switch to anaerobic metabolism
27
What happens when we switch to anaerobic metabolism
Build up of lactic acid
28
PSE in a metabolism standpoint after slaughter
- Increase muscle temperature and lactic acid
- Decrease in pH due to the lactic acid
- Accelerated muscle to meat
29
What is the result of PSE
- Increase temp + Rapid decline in pH
- Denatured
- Myogloin gets washed away
- Lose structural integrity
30
What does it mean to denature
Change in shape, causing purge
31
What is purge
Pale color
32
What happens when myoglobin gets washed away
increase purge = pale color meat
33
What does it mean to lose structural intergrity
becomes soft
34
what does PSE affect
-pH
- shift in metabolism
- temperature
- rigor mortis
35
PSE quality problems
- Visual
- Juiciness
- Tenderness
- Processing
36
PSE Visual
Looks bad and purge in package
37
PSE Juciness
Very dry to due the lack of water
38
PSE Tenderness
Little change, but linked to juiciness
39
PSE Processing
Doesn’t hold ingredients, especially water
40
What is DC and DFD
DC = Dark Cutter
DFD = Dark, Firm and Dry
41
What happens to pH during DC
slow pH
42
What is causes DC
chronic stress
43
What is depleted in DC
glycogen
44
post harvest in DC
- Reduce lactic acid
- denaturation resulting increase water binding
45
DC result
- Dark color due to increase water binding and Mb
- Less denaturation = firm
- Increase water binding
46
DC impact only what?
pH
47
Is there USDA grade for Dark Cutter
No
48
DC quality problem
- Visual
- Juiciness
- Tenderness
- Flavor
- Processing
49
DC Visual problem
Too dark in color
50
DC Juiciness problem
High juiciness
51
DC Tenderness
Little Change
52
DC Flavor
Off flavor
53
DC Processing (Quality)
Quality - holds water very well
54
DC Processing (Safety)
Higher water activity for micro growth
55
Impact of Meat QUANTITY
- Bruises and Broken bones
56
What is Bruising and Broken Bones
Breaking of capillaries and bones
57
What causes Bruising and Broken Bones
- Overfilling transportation
- Poor Handling
- Poor plant design
58
How do we avoid meat quality and quantity problems
Proper facilities
Proper handling
Genetic Selections
59
Facilities Common Problems
Noice, Slippery floor, Steep ramp
60
Handling Common Problems
- Poor trained employees
- Electric prodding
- Reproductive cycles
61
What is meat color
Visual Appeal
Palatability
62
What is the most important at purchase
Meat color
63
What are the 2 proteins for Meat Color
Myoglobin (more work)
Hemoglobin
64
What causes in difference in color
- Species
- sex
- Muscle location
- age
65
What is the function of myoglobin
Oxygen transport
66
2 parts of myoglobin
Globin and Heme Ring
67
What is heme ring
6th ligand determines color
68
What color is DeOxyMB
purple
69
What color is OxyMb
Red
70
What color is MetMb
Brown
71
What happens if O2 is added to DeOxyMb
OxyMb
72
What happens if OxyMB is oxidized
MetMb
73
What is DeOxyMb
Nothing bound at 6th ligand
74
What is OxyMb
O2 bound at 6th ligand
75
What is MetMb?
H2O bound at 6th ligand
76
What is the main source of meat
Iron
77
What causes oxidation
- Oxygen - prolonged exposure
- Light
- Heat
- Ingredients - Pro-oxidant
78
Palability
- Desirable taste and texture properties
79
4 things in Palatability
Tenderness
Juiciness
Flavor (taste and aroma)
Appearance
80
What are the major things that impact Tenderness
Connective tissue (collagen)
Sarcomere length
Proteolytic enzymes (aging)
81
Tenderness - Connective Tissues
- Collagen and Elastin content
82
Collegen relate to Tenderness
Amount and Chemical Crosslinking
83
What causes an impact on Connective Tissues
Animal age
Muscle location
Sex
84
Tenderness - Sarcomere Length
Increase length = increase tenderness
85
Tenderness - Proteolytic Enzymes
- Degrade proteins postmortem
86
What is Calpain
2 calcium dependent enzymes
- m calpain and u calpain
87
What is the inhibitor of Calpain
Calpastatin
88
Tenderness - marbling
More related to juiciness and flavor than tenderness
89
What is Gustatory
Taste
90
What is olfactory
smell
91
What is the meat cookery objective
Safety and Improve palability
92
What is the 2 types of cookery
High temp and low temp
93
What is the temp for high temp cooking
>250
94
What are the example of high temp cookery
Broil
Grill
Fry
95
What is the tenderness of high temp
tougher
96
What is the Flavor of high temp
caramelizes sugars
97
What is the temp of low temp
190 - 249
98
Example of low temp cookery
Braise
Simmer
Smoker
99
Tenderness of low temp
tender
100
Flavor of low temp
Caramelizes
101
What is the reason for processed meat
Preservation
Flavor/palatability improvement
Convenience
Adding value
102
What are the ingredients in processed
Meat
Salt and Water
Phosphates
Seasonining
Nitrite or Nitrate
103
What is the reason for meat
source of protein
104
What is the reason for water
Dispense ingredients
Temp control
Increase juiciness
105
What is the reason for salt
Extract proteins
Helps with water holding capacity
106
What is the reason for phosphates
Increase pH and water holding capacity
107
What is the reason for seasoning
provides product identity
108
What is the reason for nitrite
Increases preservation and sets the cured pink color
109
What is a fresh sausage
Uncooked
Not smokes
Not cured
110
What is smoked sausage
No thermal process
Not cured
Cold smoked
111
What is fully cooked sausage
Thermal process
May or may not be smokes
Usually cured
No shelf life
112
What is luncheon loaves
Same as fully cooked. Larger diameter
113
What are the types of Luncheon Loaves
Whole muscles
Chunked and formed
Ground Sausage
114
What is Dry and Semi dry sausage
Reduce pH
May or may not be shelf stable
115
What is fermented in Dry and Semi dry sausage
bacteria convert carbs to lactic acid
116
What is acidified in Dry and Semi Dry sausage
Encapsulated acid
117
What is the basic sausage processing steps (PISTCP)
1. particle size
2. Incorporate ingredients
3. Stuff into casing
4. Thermal process
5. Cool
6. Package
118
Types of particle size
Large particle size
Medium particle size
Fine particles
119
Large particle size types and how to cut
Luncheon meat and knife
120
Medium particle size types and how to cut
Coarse sausage and grinder
121
Fine particle size types and how to cut
Emulsion and bowl chopper
122
How to incorporate ingredients to. luncheon meat
injector and vacuum tumbler
123
How to incorporate ingredients to sausage
mixer
124
What is the purpose of Nitrite (NO2-)
1. Prevent warmed over flavor
2. Fix reddish pink color
3. Inhibit Microbial growth
125
What is Sodium Erthorbate/ Ascorbate
Curing accelorator
126
What happens if MetMb is heated
Denature MetMb
127
What color is Denature MetMb
Gray brown
128
What happens if Denature MetMb is oxidized
Oxidized Porphyrins
129
what color is oxidized porphyrins
Green, yellow, colorless
130
What is Nitroso Met Mb
DeoxyMb and OxyMb added with nitrite
131
What color is Nitroso Met Mb
brown
132
What happens if Nitroso Met Mb is added with NO
NitrosoMb
133
What color is NitrosoMb
Dark red
134
What happens if Nitrosos Mb is heated
Nitrochemchrome
135
What color is Nitrochemchromo
Pink
136
What is the alternative to nitrite
Vegetables
137
What vegetables has high amount of nitrite
Celery Juice
138
What are the two method in curing
Dry rub and Pickle/Brine
139
What is dry rub
No water added
Slow process
140
What is the pro of dry rub
Increase quality due to consistent cure reaction
141
What is the con of dry rub
Slow causes bone sour (rotten)
142
what is pickle/brine
Water is added
143
What are the 2 types of pickle/brine
Immerse or soak
Pump/inject (more often)
144
Pro of using pickle/ brine
Fast
145
Con of using pickle/ brine
Decrease quality
Microbial contamination
146
What is the mammary gland
the udder
147
What is consisted in the Inguinal canal
Arteries, veins, lymph vessels and nerves
148
Before milking how much can udder weight
50 kg
149
How many quarters does cows have
4 quarters
150
How many quarters does goats have
2 sides
151
what is the Alveoli and Small ducts
Tissue that secrete the milk
152
What are Alveoli and Small ducts made up
Epithelial cells
153
What is the purpose of epithelial cells
Remove water and nutrients to convert to milk
154
Does Large/Major ducts secrete milk
NO
155
What is the Annular fold
Connective tissue
156
What is the teat meatus/streak canal
3-5 fold that drains the milk
157
What is the teat meatus/streak canal purpose
1. prevents escape of milk
2. Barrier to bacteria and foreign material
158
Where is majority of the milk located
60% alveoli, 40% cisterns and major ducts
159
Stages of Dairy Cows
Calving
Lactation
160
What is the milking process
1. Disinfect udder
2. Strip the udder
3. Wipe the disinfectant off udder
4. Place machine on udder
5. Disinfect udder again
161
What happens when disinfect udder
Use iodine solution
162
What happens when strip the udder
Empty teat cistern
Check milk is clean
163
What happens when machine place on udder
Complete milking processing
164
Rank milk composition high to low
Water
Carbohydrate
Fat
Protein
Vitamins and Minerals
165
What is in carbohydrate
Lactose
166
What are the 2 types of lactose
Alpha lactose
Beta lactose
167
Alpha lactose temperature
- High temperature more soluble
- Low temperature crystalize
168
Beta Lactose temperature
- Low temperature more soluble
- High temperature crystalize
169
Solubility is dependent on what
Temperature
170
What is lactose crystallization
When concentration of lactose exceeds its solubility
171
Alpha lactose crystals are what
hard
172
Beta lactose are
sweeter and more soluble
173
How many fatty acid make up 90% of milk
15 - 20 fatty acids
174
Majority of fat is saturated or unsaturated fatty acids?
Saturated fatty acids
175
How many AA in milk protein
9 amino acids
176
What are the two types of protein
Casein and Serum
177
What protein makes up more of the milk
Casein
178
What are the water soluble vitamins in milk
B1, B2, B3
179
What are the fat soluble vitamins in Milk
A, D, E, K
180
What vitamin is required for all types of milk
Vitamin A
181
What vitamin is fortified
Vitamin D
182
What types of minerals is milk source for
Calcium
Magnesium
Phosphorus
Potassium
Selenium
Zinc
183
What is fluid milk
Beverage use
184
Production Step for fluid milk (SPHV)
1. Standardization
2. Pasteurization
3. Homogenization
4. Vitamin Fortification
185
What happens in Standardization
Centrifugal separators
Add cream back
186
What are the two types of pasteurization
High Temperature Short Time (HTST)
Ultra Pasteurization
187
High temperature short time
Minimal impact on quality
161 F for 15 sec
188
Ultra Pasteurization
Higher heat
Shelf life
Cooked Milk Flavor
189
What happens in homogenization?
Decrease fat globules
High pressure forcing milk through a screen
190
Vitamin fortification
Vitamin A require equivalent to whole milk
Vitamin D fortified
191
What is PMO
Pasteurized Milk Ordinance
192
PMO is revised how many years
2 years
193
What department's overlooks milk
FDA
194
What are the milk regulations
Milk parlor and processing design
Milking practices
Milk Handling
Sanitation
Standards for Grade A milk
195
Fluid Milk Variations
Fat content
Lactose Free
A2
196
How to produce lactose free
Lactase
197
What is A2 milk
Different casein to reduce dairy intolerance due to protein
198
What are the 2 types of Casein
A1 beta casein
A2 beta casein
199
What casein does regular milk have
A1 and A2
200
What casein is the problem to people
A1
201
What casein does A2 milk have
A2
202
What is mastitis
Inflammation of the udder
203
What causes mastitis
typically caused by microbial infection
204
What happens if the udder is contaminated?
Milk has a increase in bacteria counts and somatic cells
205
What is somatic cells
Primarily white blood cells
206
Are somatic cells normally in milk
Yes
207
What enzymes are in somatic cells
Lipolytic and proteolytic enzymes
208
What is lipolytic
breakdown fats
209
What is proteolytic
breaks down protein
210
What happens to milk when somatic cells is increased
deterioration of milk fat and protein
211
What is the FDA regulation on antiobiotics
No antibiotic residues
Testing on farm and plant
212
What is the label for hormones and why
No hormones added, milk naturally contains hormones
213
what is rBSt and its used
Growth hormones, increase milk production
214
Standard identity of ice cream
10% or more milk fat
20% milk solids
Must weight 4.5 lbs/gallon
215
What are simple ingredients
Water
Butterfat
Sweetners
216
Water in ice cream
From milk
217
Butterfat in icecream
Gives creaminess
218
What is the percent of fat in regular ice cream
10% - 16%
219
What is the percent of fat in premium ice cream
16% and more
220
Where is butterfat from
Cream
221
What is the sweetners
Adds flavors
Lowers the freezing point
222
Too much sugar can lead to what ice cream
too soft
223
What type of milk is added to ice cream and what does it do
Milk solid that is not fat
Stabilize the air
224
What are the complex ingredients
Emulsifiers
Stabilizers
Flavorings
Colors
Chunks
225
What is emulsifier in ice cream
Keep fat structure and air distribution in place
226
What is stabilizers in ice cream
Increase viscosity, reduce ice crystals
227
What is flavorings in ice cream
Natural and artifical
228
What is chinks in ice cream
Fruits, Nuts, chocolate
229
Basic Step to Ice Cream (BPHAAFCPH)
1. Blend ice cream mixture
2. Pasteurize mix
3. Homogenize
4. age the mix
5. Add liquid flavors and colors
6. Freeze
7. Add chunks
8. Package
9 Harden
230
What happens during ice cream blend
Milk fat, solids, stabilizer, and emulsifiers blended
231
2 types of pasteurize ice cream temperature
155 F for 30 min
175 F for 25 seconds
232
What happens during homogenize
Increase pressure screen to reduce fat globules
233
What happens during Age the mix
40 F for 4 hours or overnight
Improves whipping properties
234
What happens during Freeze
Freeze and incorporate air called overrun
235
What happens during Chunks
Can't be added before freezing
236
What is the temp for Harden
Holding temp -13F
237
Holstein cows
Dutch Origins
Most common in the US
High milk volume
238
Jersey
English Origin
Small body size
High heat tolerance
High butter fat milk
239
Brown swiss
Swiss orgin
Oldest breed
High protein to fat ration
Good for cheese production
240
Guernsey
English origins
High vitamin A (yellow, golden)
241
Aryshire
Scottish Origins
Easily adapt to enviroment
242
Milking Shorthorn
Great British Origins
Dual purpose breed
High protein to fat ratio
